These Garlic Caprese Crostini Melts combine classic Caprese flavors—fresh mozzarella, juicy tomatoes, and fragrant basil—on crispy, garlicky baguette slices, all finished with a tangy balsamic drizzle. They make an easy, crowd-pleasing appetizer for gatherings or a delicious snack for one.
These crostini came out even better than expected—every piece disappeared quickly after the photos were taken.
What’s on these crostini?
- Baguette slices brushed with olive oil and garlic, baked until crisp
- Fresh mozzarella melted over each slice
- Assorted sliced tomatoes and chopped fresh basil
- A sweet-tart balsamic reduction drizzled on top
They’re perfect as finger food at a party, or simply to enjoy at home without sharing—no judgment here.
I couldn’t choose one tomato color, so I used red, yellow, and orange tomatoes. The variety looks beautiful and keeps the flavors bright. These crostini are also quick to prepare: brush bread with the garlicky oil, bake until crisp, make the balsamic reduction while the bread bakes, top with mozzarella and broil briefly to melt, then add tomatoes, basil, and the balsamic drizzle.
If you enjoy Caprese flavors, try these other recipes for inspiration: balsamic Caprese pasta salad, a Caprese grilled cheese, or Caprese tortellini pasta salad.
These crostini are ideal for summer entertaining and bring bright, fresh flavor to any gathering. Questions? Feel free to ask!
Garlic Caprese Crostini Melts
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Ingredients
- 1 demi baguette or 1/2 standard-sized baguette
- 2 tablespoons olive oil
- 3 cloves garlic minced
- fresh mozzarella sliced into 12 equal pieces (approx. 12 ounces)
- 8 ounces (or to taste) assorted tomatoes sliced
- Handful fresh basil chopped finely
- Salt & pepper to taste
Balsamic drizzle:
- 1/4 cup balsamic vinegar
- 1 tablespoon liquid honey
Instructions
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Preheat the oven to 350°F. Combine the olive oil and minced garlic in a small bowl.
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Slice the baguette into 12 pieces, about 1/2″ thick. Arrange on a baking sheet and brush both sides of each slice with the olive oil and garlic mixture. Bake for 10 minutes, until lightly crisp.
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While the bread bakes, make the balsamic reduction: combine balsamic vinegar and honey in a small pan. Cook over medium-high heat—reduce to medium if it’s bubbling vigorously—until the mixture coats the back of a spoon, about 8–10 minutes. It will thicken as it cools, so avoid over-reducing.
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Slice the tomatoes and finely chop the basil while the balsamic reduces.
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Set the oven broiler to high and move the rack to the top third. Place a slice of mozzarella on each baguette slice and broil for about 5 minutes, watching closely, until the cheese melts but the bread doesn’t burn.
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Top each crostini with sliced tomatoes, chopped basil, a drizzle of the balsamic reduction, and salt and pepper to taste. Serve immediately.
Notes
- This recipe yields 12 crostini. Easily double the ingredients for a larger crowd.
- If you prefer convenience, you can substitute store-bought balsamic glaze for the homemade reduction.
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